Eggplant & Spinach Lazagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Eggplantbread crumbsgarliconionsground meat(lean)Tomatoe saucericotta cheesesour creamcheddar cheesespinach (frozen)oreganobasilsaltegg white
Slice eggplant into 12 rounds.
Dredge Eggplant into egg white then into bread crumbs. Layer in 9 x 13 pan sprayed with Pam.
Mix Ricotta Cheese and Sour Cream and Pour over Eggplant, top with frozen spinach. Spread cooked sauce mixture over all and top with Cheddar Cheese.
Cover and bake for 25 min or until eggplant is tender.
Sauce: Can be made ahead and stored in Refrigerator or freezer.
Brown ground meat in sauce pan add tomatoe sauce, garlic, onions,herbs and spices then simmer covered for 15 min.
Number of Servings: 8
Recipe submitted by SparkPeople user PCOLLINS2.
Dredge Eggplant into egg white then into bread crumbs. Layer in 9 x 13 pan sprayed with Pam.
Mix Ricotta Cheese and Sour Cream and Pour over Eggplant, top with frozen spinach. Spread cooked sauce mixture over all and top with Cheddar Cheese.
Cover and bake for 25 min or until eggplant is tender.
Sauce: Can be made ahead and stored in Refrigerator or freezer.
Brown ground meat in sauce pan add tomatoe sauce, garlic, onions,herbs and spices then simmer covered for 15 min.
Number of Servings: 8
Recipe submitted by SparkPeople user PCOLLINS2.
Nutritional Info Amount Per Serving
- Calories: 234.7
- Total Fat: 9.5 g
- Cholesterol: 30.7 mg
- Sodium: 797.6 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 4.2 g
- Protein: 15.3 g